How to make cheesecake with condensed milk no bake?

To make a no bake vanilla cheesecake with condensed milk, start by beating softened cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, and lemon juice to the cream cheese, then beat until the mixture is silky and smooth. Pour the creamy filling over your chilled biscuit base and place it in the fridge for at least six hours. This no bake vanilla cheesecake with condensed milk sets beautifully without baking and gives you that rich, indulgent texture you'd expect from a traditional cheesecake.

Can I use condensed milk instead of heavy cream for cheesecake?

Yes, sweetened condensed milk works perfectly in a no bake vanilla cheesecake with condensed milk. It takes the place of heavy cream, adding just the right sweetness and helping the filling set firmly without the need for baking. This makes the no bake vanilla cheesecake with condensed milk both simpler and more stable, especially for warm weather or make-ahead prep.

How do you make 4 ingredient cheesecake with condensed milk?

To make a simple no bake vanilla cheesecake with condensed milk, you only need four ingredients: cream cheese, sweetened condensed milk, vanilla extract, and lemon juice. Blend them until smooth, spread the mixture over a biscuit base, and refrigerate until fully set. This stripped-down version of a no bake vanilla cheesecake with condensed milk is fast, flavorful, and still incredibly creamy.

Can condensed milk be used in cheesecake?

Absolutely. Condensed milk is key in any no bake vanilla cheesecake with condensed milk. It sweetens, thickens, and helps the filling set without the need for eggs or baking. Whether you're using it in a full recipe or a minimalist version, condensed milk makes this dessert reliably rich and easy. Try it in my 5‑Ingredient No Bake Cheesecake with Condensed Milk for a quick win.

No Bake Vanilla Cheesecake with Condensed Milk – 5-Ingredient Favorite

Description

A smooth, creamy no bake vanilla cheesecake with condensed milk quick to make, easy to chill, and rich in flavor. Perfect for busy days or make-ahead desserts.

Ingredients

250g (8 oz) full-fat cream cheese, softened

One 397g (14 oz) can of sweetened condensed milk

1 tsp pure vanilla extract

1 tbsp lemon juice (optional, but recommended)

200g (7 oz) of crushed digestive biscuits or graham crackers

100g (1/2 cup) unsalted butter, melted

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Instructions

1. Combine crushed biscuits with melted butter and press into a springform pan to form the crust.

2. Chill the crust in the fridge for at least 15 minutes.

3. Whisk softened cream cheese in a large bowl until smooth.

4. Add sweetened condensed milk, vanilla extract, and lemon juice. Mix until creamy.

5. Pour the filling over the chilled crust and smooth the top.

6. Tap the tin gently to release air bubbles. Cover and refrigerate for 6 hours or overnight.

7. Slice with a warm knife and serve with your favorite toppings.

Notes

For clean slices, warm your knife with hot water and wipe it between cuts.

Try adding swirls of berry puree or melted chocolate before chilling.

This cheesecake can be frozen for up to 1 month without toppings.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: North American